|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This long-simmered pot roast is a tasty combination of red wine, tomatoes, and mushrooms. It's great with potatoes or you can serve the beef and its sauce over hot cooked pasta.
- 1 3 to 4-pound pot roast (lean chuck, bottom round, or rump)
- 3 tablespoons flour (all-purpose)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 medium onion (halved, thinly sliced)
- 1 rib celery (thinly sliced)
- 8 ounces whole small button mushrooms (trimmed, washed, or sliced mushrooms)
- 4 cloves garlic (smashed and minced)
- 1/2 teaspoon dried marjoram (or thyme)
- 1 small bay leaf
- 1 cup chicken broth
- 1 cup dry red wine (such as pinot noir/burgundy or cabernet)
- 1 can (28 ounces) crushed tomatoes
In a large stockpot or Dutch oven, heat the olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast quickly on all sides in the hot oil.
Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 to 4 minutes.
Add the garlic and cook for 1 minute longer.
Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.